The Culinary Art of Supe Lam Thao: Secrets from Dedicated Chefs

In recent years, guests visiting Supe Lam Thao have been invited to experience the company's internal culinary culture instead of dining at external restaurants. Many visitors have noted that the 'home-grown' dishes served on-site are even more impressive than those found in local town restaurants.

The culinary identity of Supe Lam Thao has been built around classic dishes such as skewered pork (porous meat), hemibagrus fish, pork offal, stir-fried clam with gourd, and braised shrimp. Mr. Nguyen Manh Hung, Head of Supe Lam Thao Guest House, who initiated this brand-building effort in 2019, explains that the secret lies in strict fresh food sourcing and meticulous artisanal preparation techniques to ensure natural texture and flavor.

The company's kitchen team is comprised of passionate individuals, each with a signature specialty: Pham Trung Dũng (known as 'Dũng Fish'), Nguyễn Thị Mai ('Mai Skewered Meat'), Nguyễn Thị Nga ('Nga Offal'), and Phan Phương Thúy ('Thúy Stir-fry'). They share a common dedication to their craft and a continuous drive to learn from professional culinary experts.

For the signature skewered pork, Nguyen Thi Mai focuses on the technique of slicing the shoulder meat and controlling the charcoal heat to ensure the meat is cooked through while retaining moisture and flavor. Meanwhile, Phan Phương Thúy innovates with her stir-fried clam and gourd dish, emphasizing careful cleaning and seasoning to create a rich, distinct profile.

Traditional pork offal is also standardized with a strict preparation process: it is cleaned fresh every morning, boiled to the perfect point, and then plunged into ice water to achieve a crisp, refreshing texture. This meticulous attention to detail at every stage of preparation and cooking has helped Supe Lam Thao establish its unique culinary identity.